Borscht (Beetroot Soup)

May 31st, 2009 in Hot Soups, Soup Recipes by
Print Friendly
Total cooking time: 3h  

There is more than one recipe for borsch on this website, if you are looking for some other recipe, try here: all borscht recipes.




Borscht (Beetroot Soup)

Borscht (Beetroot Soup)

Borscht (borsch, borshch) or beet root soup is very popular in a Eastern and Central Europe countries. Who of you didn’t hear about russian or ukrainian borscht? It is one of 3 common things which usually come to people minds when they are asked about Russia or Ukraine. Well, other 2 would be: good looking girls and vodka, of course.

As you’ve probably noticed, this blog is about cooking (not about dating or drinking), so I will show you how to make Borscht (Beetroot Soup) in this post, please use Google to find more info on slavic brides or famous russian alcoholic beverages if you feel like this.

Ingredients:

  • 1 lb of beef for soup (e.g beef bone in chuck, short rib, or any other type beef)
  • 1 beet root
  • 1 parsley root
  • 1 potato
  • 1 carrot
  • 1 onion
  • 1/2 cup of dry beans of any kind
  • 1 tomato or 1 tsp of tomato paste
  • 1/2 of small cabbage
  • Salt, sunflower oil

How to make, step-by-step:

  1. Prepare vegetables:
    Borscht (Beetroot Soup) Recipe: Step 1

    Borscht (Beetroot Soup) Recipe: Step 1


    Prepare meat broth in 6 quart cooking pot using all beef (follow steps #1 to #4 described in post “How to Make Meat Broth”).
  2. Put beans into a bowl, pour cold water into it and let beans to soak at room temperature for several hours before you start making borscht:
    Borscht (Beetroot Soup) Recipe: Step 2

    Borscht (Beetroot Soup) Recipe: Step 2

  3. Drain water from the beans and add them to the boiling broth:
    Borscht (Beetroot Soup) Recipe: Step 3

    Borscht (Beetroot Soup) Recipe: Step 3

  4. Dice skinned onion, slice skinned parsley root. Add ½ of onion and all sliced parsley root to the boiling cooking pot:
    Borscht (Beetroot Soup) Recipe: Step 4

    Borscht (Beetroot Soup) Recipe: Step 4

  5. Warm up a frying pan with 1 tbs of sunflower oil, fry the other ½ of onion on low heat:
    Borscht (Beetroot Soup) Recipe: Step 5

    Borscht (Beetroot Soup) Recipe: Step 5

  6. Skin carrot and crate it on big slots, add to the onion on frying pan. Add diced tomato or 1 tsp of tomato paste with water and fry everything for 10 mins stirring from time to time:
    Borscht (Beetroot Soup) Recipe: Step 6

    Borscht (Beetroot Soup) Recipe: Step 6

  7. Pour everything from frying pan to the boiling cooking pot:
    Borscht (Beetroot Soup) Recipe: Step 7

    Borscht (Beetroot Soup) Recipe: Step 7

  8. Skin and dice potato, add it to the boiling cooking pot:
    Borscht (Beetroot Soup) Recipe: Step 8

    Borscht (Beetroot Soup) Recipe: Step 8

  9. Skin a beet root, grate it on big slots or slice into stripes whatever you prefer:
    Borscht (Beetroot Soup) Recipe: Step 9

    Borscht (Beetroot Soup) Recipe: Step 9

  10. You may need to decrease heat to make sure the soup in cooking pot is not boiling that much, after add grated beet root to it.
  11. Let borscht to boil till the moment when potato starts softening, during that time slice cabbage:
    Borscht (Beetroot Soup) Recipe: Step 11

    Borscht (Beetroot Soup) Recipe: Step 11

  12. Add sliced cabbage to the cooking pot, and let it boil for 10 mins (till cabbage become soft):
    Borscht (Beetroot Soup) Recipe: Step 12

    Borscht (Beetroot Soup) Recipe: Step 12

  13. Salt by taste, season with chopped green parsley:
    Borscht (Beetroot Soup) Recipe: Step 13

    Borscht (Beetroot Soup) Recipe: Step 13

  14. The Borscht (beetroot soup) is ready! Serve it hot:
    Borscht (Beetroot Soup)

    Borscht (Beetroot Soup)


    You can also add a spoon of sour cream and/or a bit of chopped garlic to your bowl of borscht.

Related Recipes




7 Responses to “Borscht (Beetroot Soup)”

  1. Lionella says:

    Hi!

    I just wanted to say that I recently downloaded at least 10 recipes off your site and am incredibly eager to go buy basketfulls of fresh ingredients tomorrow and try some out.

    I have had to speak in placating and soothing tones to my stomach which has been rumbling onerously throughout.

    Thank you and bless you for your generous spirit.

  2. Evelina says:

    Julia! I love it! Great recipe and instructions, as always! I made it last night and it was out of this world. Thank you!

  3. Julia B. says:

    Hi Julia,

    I’m just wondering- why do you recommend frying carrot, tomato, and onion separately instead of putting it into the pot directly? I’m new to cooking so just wanted to know… Thanks : )

  4. Kathy says:

    I also just made a borscht. I think as many borscht recipes exist as are Russians and Ukrainians! Everyone has a different variation. I make a vegetarian version that has about one hundred calories for a big bowl! So when I diet, I always make borscht, and I don’t feel guilty about putting in a big spoonful of sour cream! Your recipe is very similar to mine, but I don’t fry the veg first. Also, no beans in mine — but I will try it your way soon!

Leave a Reply